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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain. | 2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika. | 3. Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled sliced	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water	1	cup		0.0	0.0	0.0	0.0
tomato	3		sliced	98.28	21.2394	4.8048	1.092
onion	2		sliced	128.0	29.888	3.52	0.32
purpose flour	2	tablespoons		-	-	-	-
cream	1 1/4	1/4	sour	569.25	13.3112	7.015	55.6312
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	1 1/2	1/2		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
paprika				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.